Recipe provided by Ruth Schwartz of the Marion Rappeport Chapter.
Veal and Peppers
Ingredients:
| 2 | lbs. Veal (cubed) |
| 1 | lg Onion (chopped) |
| 2 | Green Peppers (sliced) |
| 1 | can of Mushrooms |
| 1 | can of Tomato Sauce |
| 3 | tbs. Oil |
| Salt | |
| Pepper | |
| Rice |
Directions:
Saute Onion and Pepper in oil in skillet until soft.
Brown Veal and add to sauted vegetables.
Add Tomato Sauce and Mushrooms. Cook over low flame for 1 hour.
Mix veal and Peppers with cooked Rice and serve.
Notes:
Prep Time: About and hour and 15 minutes.